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Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

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Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

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dc.contributor.author Sanchez-Jimenez, Virginia es_ES
dc.contributor.author Gomez Alvarez-Arenas, Tomás E. es_ES
dc.contributor.author Rincón, Marta es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Garcia-Perez, J.V. es_ES
dc.date.accessioned 2023-05-26T18:01:53Z
dc.date.available 2023-05-26T18:01:53Z
dc.date.issued 2022-09 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/193635
dc.description.abstract [EN] Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the textural modifications caused by the moisture adsorption in PCC. For that purpose, PCC were stored at different relative humidities to achieve a wide range of water activities (from 0.1 to 0.8 at 22 +/- 1 degrees C). A flexion-compression test was successfully validated in order to characterize the average textural properties of a PCC batch. A mathematical model considering consecutive elastic and plastic zones satisfactorily fitted (average VAR 99.65% and MRE 3.29%) the average stress-strain profiles of PCC and reported useful textural parameters, such as the deformability modulus (E), critical strain (epsilon(c)), and n curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in E and n and the increase in epsilon(c). Even minor changes on the PCC moisture content involve remarkable modifications of the textural properties, which has to be considered for industry and retail distribution. es_ES
dc.description.sponsorship This research was funded by "Ministerio de Ciencia, Innovacion y Universidades" and "Agencia Estatal de Investigacion" in Spain (RTC-2017-6314-2). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Puffed corn cake es_ES
dc.subject Texture es_ES
dc.subject Water activity es_ES
dc.subject Moisture adsorption es_ES
dc.subject Modelling es_ES
dc.subject Flexion-compression test es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods11182882 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MCIU//RTC-2017-6314- 2//Gestión integral del proceso de elaboración de tortitas de maíz basado en la caracterización no destructiva y no invasiva mediante ultrasonidos sin contacto de las propiedades texturales. ULTRATEX / es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Sanchez-Jimenez, V.; Gomez Alvarez-Arenas, TE.; Rincón, M.; Benedito Fort, JJ.; Garcia-Perez, J. (2022). Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity. Foods. 11(18):1-16. https://doi.org/10.3390/foods11182882 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods11182882 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 16 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 18 es_ES
dc.identifier.pmid 36141010 es_ES
dc.identifier.pmcid PMC9498708 es_ES
dc.relation.pasarela S\471732 es_ES
dc.contributor.funder Ministerio de Ciencia, Innovación y Universidades es_ES


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